Ingredients for Creamy Cooked Eggnog
- 6 large eggs
- ¾ cup granulated sugar
- 4 cups whole milk
- Whipping Cream
- 2 teaspoons vanilla extract
- Ground Cinnamon
- Ground Nutmeg
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How to Make Creamy Cooked Eggnog
- In a medium saucepan, whisk together the milk, cream, sugar, and salt until the sugar is dissolved.
- In a separate bowl, whisk together the eggs and vanilla extract until light and frothy.
- Gradually whisk the egg mixture into the milk mixture, ensuring thorough blending.
- Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 160°F (71°C) on a food thermometer. This takes about 10-15 minutes; be patient and stir frequently to prevent scorching.
- Remove from heat and stir in the rum (if using).
- Strain the eggnog through a fine-mesh sieve into a pitcher or bowl to remove any lumps.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the eggnog to chill completely.
- Serve chilled and enjoy! Garnish with nutmeg if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
68g
Fat
108g
Carbs
7g
